Preheat the oven to 325 degrees.
Spray or grease a 6 cavity mini bundt pan and set aside.
In a medium sized mixing bowl, add the flour, baking powder and salt. Whisk and set aside.
In another bowl, add the sour cream, milk, oil and extract. Whisk well and set aside.
In a large mixing bowl, add the room temperature butter, granulated sugar and brown sugar. Mix with an electric mixer on medium until mixed well, then switch to medium/high and mix for several minutes.
Add in the eggs, one at a time, mixing after each egg, but only just until it's incorporated. Don't mix too long here.
Alternately mix in the dry and liquid ingredients starting and ending with the dry mixture. (Add 1/3 of the dry mixture, mix on medium just until combined. Add in 1/2 the liquid and mix on medium just until combined. Add in another 1/3 of the dry mixture and mix on medium just until combined. Add the last 1/2 of the liquid mixture and mix on medium just until combined, then the last 1/3 of the dry mixture and mix only until combined well.)
Add the shredded coconut and mix with a spoon or rubber spatula.
Spoon into the mini bundt pan filling up each cavity to about 2/3 full. You will have batter left over. Cover the bowl and set in the fridge until the first batch is baked.
Bake in a preheated oven at 325 degrees F for approximately 20 minutes. A toothpick inserted into a mini cake should come out with a few moist crumbs or clean.
Remove from the oven and set on a cooling rack for about 7 minutes, then turn the cakes out of the pan and onto the rack to cool completely.
Take the leftover batter and bake round two of the bundt pans the same way you did before. If there is any remaining batter, just repeat the process. It's best to use the left over batter as soon as possible.
Your mini cakes might have a few air bubbles that burst on the top. That's essentially because the batter is on the thick side. It's okay. The glaze will cover it up.
Cool the cakes completely before you add the glaze and buttercream daisies.